There is a very strong image in the Italian culture linked to food preparation. It is the one of a cook who kneads the dough. Dough for bread, pasta, focaccia and pizza. The main tool, in many people’s mind, is the rolling pin. The sceptre of those who preserve the secret of kneading the dough by hand. The undisputed symbol of a skillset that will never disappear. Here the rolling pin is not made of humble wood any more. It is robust, transparent, and strong, although the material of which it is made might seem delicate just like the whole of Italian food culture, sometimes threatened by useless adulterations, yet always recognisable and loyal to itself.